Ray’s on the River Caesar Salad Recipe

The days might be getting cooler, but it’s still warm enough outside to enjoy this Caesar Salad at Ray’s on the River.

Ray’s on the River has been open in Sandy Springs since 1984, but Caesar Salads have been around for much longer. The salad actually turns 100 this year, having been created in 1924 in Tijuana, Mexico.

Keep scrolling for Ray’s special recipe for this classic salad.

Ray’s on the River Caesar Salad Recipe:

Ingredients:

Breadcrumbs (yields 1 quart):

• Anchovies, minced 1 1/2 oz
• Fresh Garlic, minced 2 oz
• Whole Butter, unsalted 2 oz
• Neutral Oil 2 fl oz
• Panko Bread Crumbs 1 Qt
• Kosher Salt 0.5 tsp
• Ground Black Pepper 0.5 tsp

Caesar Dressing (yields 1 quart):

• Egg Yolks 1 ea
• Fresh Lemon Juice 3 T
• White Wine Vinegar 3 T
• Worchestershire Sauce 1.5 T
• Dijon Mustard 1 T
• Anchovies 1 oz
• Fresh Garlic, peeled 3 cloves
• Aged Parmesan, grated 3 fl oz
• Ground Black Pepper 2 tsp
• Neutral Oil 12 fl oz

Caesar Salad (yields 4 portions):

• Romaine Hearts, chopped/washed 4 Heads
• Caesar Dressing 1 Cup
• Banga Couda Bread Crumbs 1 Cup
• Aged Parmesan 3 oz

Directions:

Breadcrumbs:

1. Blend anchovies and garlic into a paste.
2. Melt butter in a sauté pan with oil and bring to a medium heat.
3. Sauté anchovy paste in butter/oil mixture until lightly caramelized. 
4. Place breadcrumbs in an adequate sized bowl.
5. Add in toasted anchovy paste and mix thoroughly.
6. Spread out breadcrumb mix evenly on a parchment lined sheet pan.
7. Toast on convection at 350 for 15 to 20 minutes, stirring every 5 minutes until light golden brown.
8. Season to taste.
9. Cool and store in an airtight container until ready for use.

Caesar Dressing:

1. Place all ingredients into a blender except oil.
2. Puree until smooth. 
3. Slowly add oil while blending to emulsify.
4. If too thick, a splash of water can be added. Taste for seasoning.
5. Store under refrigeration in an airtight container. 

Caesar Salad:

1. Chop lettuce into bite sized pieces, wash and spin dry.
2. Toss lettuce with dressing thoroughly. 
3. Place dressed lettuce in desired serving dish. Cover evenly with bread crumbs.
4. Fresh grate cheese overtop salad.
5. Toss and serve immediately.